Tuesday, April 14, 2015

I was stuck in the mall days ago and there was nothing left for me to do but to watch a movie in the theater, but the problem is that there wasn’t much to choose from so I ended up watching Furious 7 – it was the first movie of the franchise I ever saw and my goodness, how can something be so awful, I’m still trying to understand.

I know I’m not the target audience, but I could not believe that something so poorly written – James Cameron’s school of embarrassing dialogues and bad jokes – and with such bad acting is this big of a hit and makes so much money at the box office, and don’t even get me started at the impossible stunts and naked ladies.

To each their own, I guess – there will probably be more of those hideous movies in the future, but I prefer my share of repetition in brownie form: there are about thirty brownie recipes on this blog and I bring you another one today, this time with amaranth flour: the ingredient leaves a bit of a gritty texture in the brownies and I don’t think that is a big deal, but if you don’t want that or don’t have any amaranth flour around use 150g all purpose flour instead and get yourself a really good traditional brownie.

Preheat the oven to 180°C/350°F. Lightly butter a 20cm (8in) square baking pan, line it with foil leaving an overhang in two opposite sides and butter the foil as well.

Melt the butter and chocolate in a medium bowl over a saucepan of simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Cool slightly.

Meanwhile, using the whisk attachment of an electric mixer, whisk the sugars, eggs and vanilla extract until the mixture is light and foamy. Whisk in the melted chocolate mixture. Fold in the all purpose flour, amaranth flour and salt.
Pour the mixture into the prepared pan. Bake for about 30 minutes: the sides and top should be set and the centre still moist.
Cool completely in the pan over a wire rack. Cut into squares to serve. Store in an airtight container for up to 1 week.